Roasted Cauliflower And Cherry Tomato Dhal Recipes

ROASTED CAULIFLOWER AND CHERRY TOMATO DHAL RECIPE

Roasted cauliflower and cherry tomato dhal recipe image

Flavour-packed roasted cauliflower and cherry tomato dhal is so simple to make and only 211 calories! Made with yellow split peas, cauliflower and tomatoes

Provided by GoodtoKnow

Categories Dinner

Yield Serves: 6

Number Of Ingredients 10

Ingredients

250g yellow split peas, rinsed well
2 garlic cloves, crushed
1tbsp freshly grated ginger
1tsp turmeric
2 bay leaves
1 head cauliflower, broken into florets
250g cherry tomatoes
1tbsp vegetable oil
½tsp each cumin seeds and chilli powder
1 onion, sliced

Steps:

To make the dahl, boil 1 litre water and add the split peas, garlic, ginger, turmeric and bay leaves. Return to the boil, skim off any scum, then cover with a lid and simmer for 45 mins-1 hr, stirring now and then, until it thickens.
Heat the oven to 200C, gas 6. Toss the cauliflower and tomatoes with the oil, cumin, chilli powder, onion and seasoning on a baking tray. Roast for 20 mins.
Check the consistency of the dhal. If it's a bit runny, remove the pan lid and increase the heat to reduce, stirring well.
Once the split peas are soft and fairly smooth, season well with salt. Serve in a bowl with the cauliflower spooned on top.

Nutrition Facts : @context https, Calories 211 Kcal, Fat 4 g, SaturatedFat 1 g

EASY VEGAN SHEET PAN ROASTED CAULIFLOWER, TOMATOES, AND GARBANZO BEANS

Easy Vegan Sheet Pan Roasted Cauliflower, Tomatoes, and Garbanzo Beans image

A wonderful quick and easy one-pan vegan dinner for 2 made in no time! Cauliflower, tomatoes, and garbanzo beans are seasoned with garlic, lime, and cilantro.

Provided by Fioa

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 35m

Yield 2

Number Of Ingredients 10

Ingredients

cooking spray
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups sliced cauliflower
2 cups cherry tomatoes
1 (15 ounce) can garbanzo beans, drained
1 lime, cut into wedges
1 tablespoon chopped fresh cilantro

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 53.9 g, Fat 9.3 g, Fiber 13.9 g, Protein 12.6 g, SaturatedFat 1.2 g, Sodium 1075.5 mg, Sugar 5.4 g

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Heat the oven to 200C, gas 6. Toss the cauliflower and tomatoes with the oil, cumin, chilli powder, onion and seasoning on a baking tray. Roast for 20 mins.
Check the consistency of the dhal. If it’s a bit runny, remove the pan lid and increase the heat to reduce, stirring well.
Once the split peas are soft and fairly smooth, season well with salt. Serve in a bowl with the cauliflower spooned on top.

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